I'd love to see the control steak replaced with an MSG steak for these "better than MSG" videos. We all know regular Guga Steaks are great, but in the original MSG video, the MSG steak was more popular than the control, so it’s hard to get an idea of how these seasonings actually compare to MSG.
Haiyaa... We were saying the exact same thing. The control can't just be salt & pepper if they're comparing different cultures' MSG spices. But, good on using MSG! Fuiyoh!
Zaatar goes well on dairy spreads. Most common use it to spread Labneh on pita, then spread zaatar and olive oil. Labneh is actually drained yogurt so it's very sour and lasts a very long time.
My buddy Abdel's grandparents made some wicked good food. They'd make something called manakish. But it's good on, like, most things. They'd also make this salad with parsley called tabouleh. Love food from that whole region of the world.
Baharat is an Arabic word which translates to 'spices' hence the blend you made :) I'm glad you enjoyed it Za'atar is literally my favourite thing - if you want you could mix it with olive oil and spread it on flatbread sprinkle some cheese ( or without) and broil it in the oven trust me its a 10/10 will highly recommend
you sound so cute saying Zaatar (arabic for thyme) and Boharat (arabic for mixed spices) always love your vids, but this one has a special flavour to it
I have Zaatar at home and I usually use it to eat pita bread. I dip pita in olive oil, and then tap it in a bowl with zaatar. Love it. I never thought that it would be a good combination with a steak. I am definitely, definitely, going to try it now. Thank you so much for the tip.
For future ideas: There are some sauces that can be found all over the Canary Islands, they come in a red and green variety. They might be worth trying, if you can find them. I think the names were Mojo Rojo Picon and Mojo Verde.
mojo is not native to the canaries though i think it's venezuelan? same as arepas, i think come from venezuela but can be found on tenerife. best thing ever, arepas doused with the mojo of your choice., unforgettable
@@ijustwannaleaveacommentony6511 "Mojo (Spanish pronunciation: [ˈmoxo], from Portuguese molho [ˈmoʎu], meaning "sauce") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, local pepper varieties (called pimienta in the Canary Islands), garlic, paprika (called pimentón in Spain), cumin or coriander, and other spices. Mojo originated in the Canary Islands, where the main varieties are green mojo (mojo verde), red mojo (mojo rojo), and spicy red mojo (mojo picón).[1] Other countries have recipes similar to mojo, where acidic ingredients such as vinegar, lemon, orange, or lime juice may be used."
I love how it went from Greek MSG, to mediterranean MSG to Middle Eastern spicemix within 6,5 minutes or so. I mean, yeah, I can google the answer when I'm gonna make one of these mixes for myself. But some form of consistency wouldn't hurt. In any case, great video as always :)
Zaatar is a Lebanese/Syrian mix we have for breakfast usually with olive oil on a very cooked dough pizza like. It’s based of Greek oregano. I’m Lebanese and know both of these . Bharat is usually 7spice mix used for cooking it gets mixed within food preparation just like salt and pepper . You did toum (garlic sauce) one day also lebanesish and very delicious never thought of using these (except bharat) on steaks but sure will
the thing about Za'atar is... it's good on it's own... many people eat it witha bread and olive oil as a dib... it is considered the (poor) breakfast in my culture.... you can use it with olive oil and put it on dough, creating a type of flat bread, there are many ways to pronounce its name but in my city it is called (Manageesh). as for Baharat.... it is just the standard spice mix in the middle east and north Africa, the word (baharat) literally means (Spices) in Arabic.
Guga! from a Viking to a Steak Master! I would like you to try Cheese Whey. Maybe Age it by making it lay in there. Icelandic People used to and still do to preserve sausages. I thought is that it could preserve a steak or maybe even make it more tender!
I think that seasoning is slept on. I use it a lot, my mom used it as I was growing up. She would make white rice and black beans, then sauté pork with the seasoning packets and at the end throw it all together. Literally fantastic. Please give it a try Guga
Gracioso, en Canarias Sazón simplemente es el acto de poner sal y especias, sin mezcla predeterminada xD Funny, i Canary Island Sazón its just the act of add salt and spices, not an specific mix xD
I know that Guga has several different editors for his videos but whoever edited this video was really on their game as they really accentuated what was happening in cool ways which made the video way more entertaining.
That side dish is a very popular main dish from the Middle East called Lahmacun, Lahm b'ajin, or Lahmajun (and several others depending on the country/region), which all basically translate to "meat & bread", it's essentially a Middle Eastern pizza, very easy to make and always on the menu in Lebanese or Turkish etc restaurants.
Thanks for the comment. I was looking for its name. I've had it with veggies in it. So good. So delicious and I didn't even mind the horrible veggies. It also had mint. Mint. I despise mint.
I feel like that side dish could use some kinda sauce or dip. I was thinking a light creme fraiche of some sort using lime juice as acidity to balance out the other heavy flavors present and add a bit more depth. Might try it at some point.
One of the many msg’s of the South is Dale’s steak seasoning (helps that msg is in the ingredients). Highly recommend, makes any land based meat next level great
Uncle Guga, I have a correction if i may :D Za'tar literally means thyme, yet we do have a mix called Za'tar, because thyme is the main ingredient in it (thyme, sumac, sesame seeds) however the one you used in this episode is more of Dukkah, unless it did include thyme as a main ingredient but it was not mentioned in the screen at 00:12
Dude is not a chef. He buys expensive cuts of meats and BBQ them and destroys a lot of them doing stupid things like marinating them in mac and cheese powder. He is entertaining but def isn't a professional. There's a reason Gordon Ramsay calls him a donut!
@@Aymenadhami Nothing can be learned if risks are not taken. This man takes those risks for us and gives us the results. He is doing a service to the world by presenting us with novel approaches to preparing meat. Some are great, some are good, some are 'do not recommend'. Thus is the nature of experimentation.
MSG (umami) is one of the flavors, along with sweet, sour, salt and bitter, so it does not make a lot of sense to compare it to a mixed spice (just another rub when used as one) like Za'atar, which I love by the way and always have on the spice shelf.
Guga..one small suggestion for the side dish. Try cooking it on high heat in the Pizza Oven for about 5 to 7 mins. Would come out nice and juicy with an excellent crust.
There are so many people I've heard over my life who swear a good steak never needs more seasoning past salt and pepper. I always thought that was wrong. I always believed that no matter how good something was it could be improved. and this is proof once again. I'm always looking for ways to improve myself and my food so this was pretty great to learn about.
baharat seasoning is my go to seasoning for whenever I make steak... When I make chuck roast I take it one step further by sticking rosemary leaves inside the steak... you will not disappointed
Guga you're fantastic man. Zaatar is arabic though, with its roots in the levant, mainly Palestine, Lebanon, Syria. In my opinion the kings of levantine cuisine are Damascus it doesn't get better. Give Egyptian Basterma a try as a commenter said, use like bacon. There's also a cheese called gebna roomi (which I suspect is romanian in origin) that should be fun to pulverize and dry age with, then wrap in Basterma, basically egypt's version of Pastrami. There's also Armenian Basterma which I think tastes better. For something super unique, try Jordanian Jameed as another commenter pointed out. That should be incredibly interesting. And then maybe you can take it to the next level and try Renga and Fisikh, these are egyptian salted/fermented fish. Also super unique. Keep it up man.
Again, I second the competition between the "msg" experiments! Which is king? I would love to see that! Thanks for the great content and educational quality!
I actually have a jar in the pantry because my roommate/landlord works at McCormick. Might have to try it on something I don’t usually use regional spice blends save for herbs de Provence
This is all from the Levant, and there is many mixtures of zaatar each country got a zaatar of its own (lebanon, syria, Jordan, Palestine). And for the bharat its called the 7 spices, it can be bought already done. And the side dish is called lahm baajin its from Levant/Armenia and to take to the next level when its cooked sprinkles some paprika on top and squeeze a lemon too, its incredibly good, to be enjoyed with a ayran drink.
I think y'all should do like a International Steak Seasoning Bracket. Country v Country, Continent v Continent, to find the best in seasoning for steak in the world. Whether you do it like they do it for the FIFA World Cup or whatever, it would make a great video or series.
Great video! Your thumbnail is a bit misleading, however. Za’atar is primarily used throughout the Arab world. I have never encountered it in Greek cuisine. It may be part of it, but it definitely should not be labeled “Greek MSG”
I'm.Greek and came here looking for this comment. Even though we do have a fusion cuisine that's Turkish and Greek, we just don't have a ready mix called any of these names. We use these spices separately and add them to food.
As a Syrian , I confirm that. we eat Zaatar almost every morning with pitta bread. and olive oil. and the BAHARAT its actually called (the 7 spices) it's popular which also means the spices in Arabic. so if you need the reall original flavour .. ask someone to bring it to you from Syria.
It's funny how you pronounce za'atar (you should hear the two a's) and baharât (emphasis should be on the last syllable). Great video thought, I never ever thought to put either of those on a steak.
So I found out about a new meat cut this week: split lamb breast plate. This is essentially lamb belly. I'd love to see Guga either make lamb bacon or recreate some of his pork belly recipes for lamb belly.
Guga, try marinate with turmeric, salt, pepper, then deep fry the steak. It'll be steak version of a humble staple dish dish called Daging Goreng Kunyit (fried turmeric beef).
Guga you should make a section of battle of the steaks in which you take steaks that have been selected as "the best" and make them compete between each of them to see which one is better
Thought of a side dish, mash some potatoes, grind chicken. Make the chicken a nugget with the potato filling, wet and dry batter before deep frying. Simple barbecue sauce dip and enjoy
Guga forgot to mention that the main ingredient in Za'atar are the leaves of the plant Origanum syriacum, which is called Ezov in Hebrew and Za'atar in Arabic.
Bob from England, Hi to you all, apologies if you have done a video on this subject but I’ve watched your videos for well over a year, may be longer and cannot remember you doing a smoked salt video like this. The idea is to smoke your own salts, hot or cold smoke, which is best,different types of salt, how long to smoke for best flavour then is it best to salt before sous vide or after or would a compound butter work the better. And I’m sure you could add to this experiment. Also while doing the smoke you could think about other things to smoke alongside the salt. I’m thinking paprika, garlic granules etc. Keep up the videos I try a lot of them. But here in England wagyu is hard to get and very expensive, so more on the cheaper cuts please. Hope you take on this challenge I’m sure you would make an excellent video.
The main ingredient in za'atar is thyme. Za'atar being the Arabic name for the family of herbs that thyme belongs to. The condiment made from thyme, sumac, & sesame, served with pita and olive oil, is also referred to simply as za'atar. A bit confusing, but it's all good.
Can you use korean msg in the next video? It's called dasida and comes in many different flavors! Most commonly cow flavor. It would be cool to see you use it for dry aging or just on a steak for cooking!
Get 20% OFF + Free Shipping at Manscaped code GUGA at → www.manscaped.com/guga Thanks Manscaped for sponsoring this video.
Now make a sweet beef shawarma flavored brisket!!!
Guga you should make a Tournament with all the MSG Steaks from tje Videos. Would be interresting which wins in the End. 😊
Greek??! It's Palestinian/Arab
@@WaiiMiii Levantine to be exact...Not Greek at all ! (we don't us this mix or being aware of it at all!!!).The Greek msg is the Greek oregano...
bharat is the new name for india why aere u sayingi it here.. kinda sus.....
I'd love to see the control steak replaced with an MSG steak for these "better than MSG" videos.
We all know regular Guga Steaks are great, but in the original MSG video, the MSG steak was more popular than the control, so it’s hard to get an idea of how these seasonings actually compare to MSG.
I think that is a great point
Been thinking this since the "other country MSG" videos started XD
Haiyaa... We were saying the exact same thing. The control can't just be salt & pepper if they're comparing different cultures' MSG spices. But, good on using MSG! Fuiyoh!
@Lux_Lethal Calm down, Uncle Roger.
@@Sniperboy5551 😂😂😂
Zaatar goes well on dairy spreads. Most common use it to spread Labneh on pita, then spread zaatar and olive oil.
Labneh is actually drained yogurt so it's very sour and lasts a very long time.
How would it work with cream cheese or Brie cheese?////
@@drachenfeuer5042 It wont be nearly as good as it would be with lebneh and zataar and zeit zaytoon
So good!
My buddy Abdel's grandparents made some wicked good food. They'd make something called manakish. But it's good on, like, most things. They'd also make this salad with parsley called tabouleh. Love food from that whole region of the world.
@@Alphacheesehunter Tabouleh with tomato and cucumber is the best burger topping EVER. So fresh and zesty.
We need a video or a list for Guga's ranking of all the "MSG" steaks
Baharat is an Arabic word which translates to 'spices' hence the blend you made :) I'm glad you enjoyed it Za'atar is literally my favourite thing - if you want you could mix it with olive oil and spread it on flatbread sprinkle some cheese ( or without) and broil it in the oven trust me its a 10/10 will highly recommend
Same bro I'm Israeli and I live on pita with hummus, sumac, za'tar and olive oil like it's godly it's also way more tastier if you had ground beef
I do this with whole wheat lavash and it is my favorite late night snack
Baharat is actually Hindi word that means India probably because that the origins of the spices in ancient times
same here man! @@gamerstorm9822
Each day that passes brings us closer to the Worldwide MSG Steak Showdown.
A battle of epic proportions.
you sound so cute saying Zaatar (arabic for thyme) and Boharat (arabic for mixed spices)
always love your vids, but this one has a special flavour to it
I have Zaatar at home and I usually use it to eat pita bread. I dip pita in olive oil, and then tap it in a bowl with zaatar. Love it. I never thought that it would be a good combination with a steak. I am definitely, definitely, going to try it now. Thank you so much for the tip.
For future ideas: There are some sauces that can be found all over the Canary Islands, they come in a red and green variety. They might be worth trying, if you can find them. I think the names were Mojo Rojo Picon and Mojo Verde.
They are great on small boiled potatoes in Lanzarote they are boiled in seawater ❤
Guga would just call it mojo MSG.
mojo is not native to the canaries though i think it's venezuelan? same as arepas, i think come from venezuela but can be found on tenerife. best thing ever, arepas doused with the mojo of your choice., unforgettable
@@ijustwannaleaveacommentony6511 "Mojo (Spanish pronunciation: [ˈmoxo], from Portuguese molho [ˈmoʎu], meaning "sauce") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, local pepper varieties (called pimienta in the Canary Islands), garlic, paprika (called pimentón in Spain), cumin or coriander, and other spices. Mojo originated in the Canary Islands, where the main varieties are green mojo (mojo verde), red mojo (mojo rojo), and spicy red mojo (mojo picón).[1] Other countries have recipes similar to mojo, where acidic ingredients such as vinegar, lemon, orange, or lime juice may be used."
I love how it went from Greek MSG, to mediterranean MSG to Middle Eastern spicemix within 6,5 minutes or so. I mean, yeah, I can google the answer when I'm gonna make one of these mixes for myself. But some form of consistency wouldn't hurt.
In any case, great video as always :)
Zaatar is a Lebanese/Syrian mix we have for breakfast usually with olive oil on a very cooked dough pizza like. It’s based of Greek oregano.
I’m Lebanese and know both of these
. Bharat is usually 7spice mix used for cooking it gets mixed within food preparation just like salt and pepper . You did toum (garlic sauce) one day also lebanesish and very delicious never thought of using these (except bharat) on steaks but sure will
im greek and I never heard of this lol
@@Psiilocybethen we are 2 😂
This channel gets better every time but still keeps the og style and i love it
the thing about Za'atar is... it's good on it's own... many people eat it witha bread and olive oil as a dib... it is considered the (poor) breakfast in my culture....
you can use it with olive oil and put it on dough, creating a type of flat bread, there are many ways to pronounce its name but in my city it is called (Manageesh).
as for Baharat.... it is just the standard spice mix in the middle east and north Africa, the word (baharat) literally means (Spices) in Arabic.
Guga!
from a Viking to a Steak Master! I would like you to try Cheese Whey. Maybe Age it by making it lay in there. Icelandic People used to and still do to preserve sausages. I thought is that it could preserve a steak or maybe even make it more tender!
As a Greek, I've never heard of za-atar. Greek MSG is oregano, salt pepper, olive oil and lemon on everything!!
Έλα ντε. Αυτό το κανάλι έχει γίνει κωλόχαρτο.
It’s because both zaatar and baharat are Levantine Mediterranean lol not sure why he confused all of us with that title
You say it with your fingers, I smell it with my mouth !!!
Guga you have to try Irish grass fed beef. The beef has a herb flavor due to the kinds of grass and clover they eat when they pasture raise them
Or do a comparison between grass fed and not. I can taste the difference in their milks
He definitely should make a video about all the x-fed cow beef.
Sazón is a great Latin MSG.
I think that seasoning is slept on. I use it a lot, my mom used it as I was growing up. She would make white rice and black beans, then sauté pork with the seasoning packets and at the end throw it all together. Literally fantastic. Please give it a try Guga
Gracioso, en Canarias Sazón simplemente es el acto de poner sal y especias, sin mezcla predeterminada xD
Funny, i Canary Island Sazón its just the act of add salt and spices, not an specific mix xD
it has MSG in it, so it's just MSG
AKA, Make Shit Good.
I'm not Latin but know of and use Sazon. It is really good. 👍
Zatar on lebneh with some fresh pita is one of my favorite appetizers.
Also tried muhammara recently, and that was a huge flavor bomb.
I know that Guga has several different editors for his videos but whoever edited this video was really on their game as they really accentuated what was happening in cool ways which made the video way more entertaining.
That side dish is a very popular main dish from the Middle East called Lahmacun, Lahm b'ajin, or Lahmajun (and several others depending on the country/region), which all basically translate to "meat & bread", it's essentially a Middle Eastern pizza, very easy to make and always on the menu in Lebanese or Turkish etc restaurants.
Thanks for the comment. I was looking for its name. I've had it with veggies in it. So good. So delicious and I didn't even mind the horrible veggies. It also had mint. Mint. I despise mint.
You should do a test of all the steaks people like more than the control steaks and see what the results are comparing them.
Nah just do 3 control steaks, but tell them it was all done differently... Watch Leo go OTT on describing how different and complex they taste 😂
@@WildAndGourmet that would be good too! 😂
I got an idea takes a dry-aged pellicles grind it up into a meat powder along with the spices put it on a stake than suvee and dry aged one
The pop ups for the measurements are a great touch
I feel like that side dish could use some kinda sauce or dip. I was thinking a light creme fraiche of some sort using lime juice as acidity to balance out the other heavy flavors present and add a bit more depth. Might try it at some point.
you are right, we dip it in labneh which is basically strained yoghurt
I tried Za'atar about 4 yrs ago for the first time and now use the seasoning all the time. It is one of my favorites.
good on you Uncle Guga for talking about men's health and being a role model in a way and using your youtube celebrity for good like this
Not really sure how you keep coming up with these ideas but we are here for it! We Love You Guga!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
One of the many msg’s of the South is Dale’s steak seasoning (helps that msg is in the ingredients). Highly recommend, makes any land based meat next level great
My new favorite is Cajun Two Step…I’ll have to check out Dale’s too!
Excellent video - you guys always do such a great job, editing is on fire 🔥too!
Uncle Guga, I have a correction if i may :D
Za'tar literally means thyme, yet we do have a mix called Za'tar, because thyme is the main ingredient in it (thyme, sumac, sesame seeds) however the one you used in this episode is more of Dukkah, unless it did include thyme as a main ingredient but it was not mentioned in the screen at 00:12
You may not
@@andyh7777a wee bit too late on that
Dude is not a chef. He buys expensive cuts of meats and BBQ them and destroys a lot of them doing stupid things like marinating them in mac and cheese powder. He is entertaining but def isn't a professional. There's a reason Gordon Ramsay calls him a donut!
@@Aymenadhamiwell those stupid things he had done are definitely taking him to become as good as a pro in preparing meats, if not better.
@@Aymenadhami Nothing can be learned if risks are not taken. This man takes those risks for us and gives us the results. He is doing a service to the world by presenting us with novel approaches to preparing meat. Some are great, some are good, some are 'do not recommend'. Thus is the nature of experimentation.
Happy to see one with Zaatar. I learned about it from a food truck chef near my old job. I've been using it ever since.
You should try Arrachera, in México that´s like the equivalent of what picanha is for brasilians
We usually have these spices separately, in Greece, and use them like that. But they are definitely the ones we mainly use
MSG (umami) is one of the flavors, along with sweet, sour, salt and bitter, so it does not make a lot of sense to compare it to a mixed spice (just another rub when used as one) like Za'atar, which I love by the way and always have on the spice shelf.
When he says MSG, he doesn't mean mono sodium glutamine, he means Make Shit Good...
@@michaelooi9848 How could I hjave mistaken that 🤪 IB1 idjit
Guga..one small suggestion for the side dish. Try cooking it on high heat in the Pizza Oven for about 5 to 7 mins. Would come out nice and juicy with an excellent crust.
Interesting. I had never heard of either of these seasonings, very cool.
I always love it when Angel speaks. He should speak his mind more. His opinions are always great.
There are so many people I've heard over my life who swear a good steak never needs more seasoning past salt and pepper. I always thought that was wrong. I always believed that no matter how good something was it could be improved. and this is proof once again. I'm always looking for ways to improve myself and my food so this was pretty great to learn about.
You should make a side dish where it's eggs sprinkled with za'atar and drizzle of olive oil enjoy with bread😊
Love the lawn mower edit. That sent it me! We need more edits like that.
Cool to see Guga make dough, another awesome side dish.
I love that you made lahmacun for the side dish. One of my absolute favorites
baharat seasoning is my go to seasoning for whenever I make steak... When I make chuck roast I take it one step further by sticking rosemary leaves inside the steak... you will not disappointed
I like the added measurements while doing the job. Quick tab so you can follow🤙🏽🤙🏽🤙🏽
Guga you tickle me about how simple your side dishes are ❤but most of us don’t have half the ingredients in our arsenal as you do ❤❤
Arabian/Persian gulf MSG is called Mahiyawa or مهياوة which is a fish sauce using zaatar and dates.
Señor Editor was on FIRE today with this video. Three cheers for the people behind the scenes
Guga you're fantastic man. Zaatar is arabic though, with its roots in the levant, mainly Palestine, Lebanon, Syria. In my opinion the kings of levantine cuisine are Damascus it doesn't get better. Give Egyptian Basterma a try as a commenter said, use like bacon. There's also a cheese called gebna roomi (which I suspect is romanian in origin) that should be fun to pulverize and dry age with, then wrap in Basterma, basically egypt's version of Pastrami. There's also Armenian Basterma which I think tastes better. For something super unique, try Jordanian Jameed as another commenter pointed out. That should be incredibly interesting. And then maybe you can take it to the next level and try Renga and Fisikh, these are egyptian salted/fermented fish. Also super unique. Keep it up man.
Again, I second the competition between the "msg" experiments! Which is king? I would love to see that! Thanks for the great content and educational quality!
Are you wanting more of my thoughts or you're going to discuss with your team?
I tried zaatar on a wagyu picanha steak after watching this video and YES, it does make it even better :D
Wagyu eye round vs Choice Filet tenderness test PLEASEEEE
I always mix Baharat and za’atar when I marinate my steaks. Hugs should try it next time
I actually have a jar in the pantry because my roommate/landlord works at McCormick. Might have to try it on something I don’t usually use regional spice blends save for herbs de Provence
Guga try not to call every single ingredient MSG challenge (impossible)
This is all from the Levant, and there is many mixtures of zaatar each country got a zaatar of its own (lebanon, syria, Jordan, Palestine). And for the bharat its called the 7 spices, it can be bought already done. And the side dish is called lahm baajin its from Levant/Armenia and to take to the next level when its cooked sprinkles some paprika on top and squeeze a lemon too, its incredibly good, to be enjoyed with a ayran drink.
You're right I'm Israeli and our za'tar is different than other za'tars
OMG man that zoom in on Angel during the side dish killed me!!!! XD
2:00 invisible dough. Liked it.
You've gotta love Guga, he serves a Mediterranean beef burrito as a side dish...! 😂❤
I think y'all should do like a International Steak Seasoning Bracket. Country v Country, Continent v Continent, to find the best in seasoning for steak in the world. Whether you do it like they do it for the FIFA World Cup or whatever, it would make a great video or series.
Great video!
Your thumbnail is a bit misleading, however.
Za’atar is primarily used throughout the Arab world.
I have never encountered it in Greek cuisine. It may be part of it, but it definitely should not be labeled “Greek MSG”
I'm.Greek and came here looking for this comment. Even though we do have a fusion cuisine that's Turkish and Greek, we just don't have a ready mix called any of these names. We use these spices separately and add them to food.
@@mushroombrun Got it! Thank you for sharing!
Every time I see a new Guga video, I say “Let’s do eeet”
Once you’ve done 16 of these msg replacement videos, you should do a tournament bracket of all of them and crown the ultimate winner!
Extra great editing on this one! Nice job.
I love how no matter how many times they taste a control steak it’s like they’re eating a guga steak for the first time
There is an Indian instant noodle called Maggie it comes with a spice mix you should try that for your experiments it's good.
Maggi is Swiss, not Indian, and they have like a 100 different flavored noodles, so you're going to have to be more specific
@@AymenadhamiMaggi Masala
@@convincedquaker tried it. Pretty amazing
As a Syrian , I confirm that. we eat Zaatar almost every morning with pitta bread. and olive oil. and the BAHARAT its actually called (the 7 spices) it's popular which also means the spices in Arabic.
so if you need the reall original flavour .. ask someone to bring it to you from Syria.
The absolute best
I bet those would be really good in a compound butter as well!
It's funny how you pronounce za'atar (you should hear the two a's) and baharât (emphasis should be on the last syllable). Great video thought, I never ever thought to put either of those on a steak.
Guga + Lebanese is a match I've been waiting for forever ❤
I hope all of these MSGs of the world will one day have a showdown video to find the best of the best!
Zaatar is SO good, I discovered it idk how many years ago through a friend at a dinner thing and I use that stuff all the dang time now.
Ranch packet seasoning is Oklahoma MSG!
Hmm as a sidedish have you considered the greek recipe of dolmades with ground beef in the mixture? It is ideal as a sidedish with a nice lemony sauce
I love getting those a Mediterranean restaurants, and I'm sure Guga's familiar with them, but I'd love to see him make some.
So I found out about a new meat cut this week: split lamb breast plate.
This is essentially lamb belly. I'd love to see Guga either make lamb bacon or recreate some of his pork belly recipes for lamb belly.
One of these days, Guga's "side dish" will just be another steak.
And the dipping sauce will be a wagyu puree
Sometimes it involves ground beef. Meat side dish to my steak dish
Always expanding horizons, awesome, love it!
Trying a sirloin and Za'atar seasoning sous vide tonight. Great video
You should do Montreal steak seasoning next. It really is the perfect thing for steak.
True
Zaatar is the OG of spice i put that on everything. Even fries that peppery bite in zaatar is undefeated
Guga!! UYou should use "Merken" Chilean - Mapuche- Smoked chile "Msg" its amazing
Wow, a triple success! Congrats, Guga
please do the best of the best series with all of the winning steaks from past videos
Guga, try marinate with turmeric, salt, pepper, then deep fry the steak. It'll be steak version of a humble staple dish dish called Daging Goreng Kunyit (fried turmeric beef).
Hey Guga, heres a new one for you to try: Berebere spice - its the MSG of Ethiopia and tastes amazing on steak
Guga you should make a section of battle of the steaks in which you take steaks that have been selected as "the best" and make them compete between each of them to see which one is better
Masterpiece of a video right here
I did my own experiment like this using Garam Masala. I was blown away by how different/ delicious it was. Do it!
A bagel place near me makes a Wild Thyme, Zaatar, and Olive Oil bagel. Its heaven on earth
Thought of a side dish, mash some potatoes, grind chicken. Make the chicken a nugget with the potato filling, wet and dry batter before deep frying. Simple barbecue sauce dip and enjoy
I gotta get better using my flame thrower. You should do a video on how you get good color on your steaks with it.
Oh man, Brad Leone is drooling with that sumac addition.
Guga forgot to mention that the main ingredient in Za'atar are the leaves of the plant Origanum syriacum, which is called Ezov in Hebrew and Za'atar in Arabic.
Guga did not do his homework zaatar is arabic for thyme and baharat as arabic for spices so it can be any mix of spices
'Juice just explodes in my mouth", no no no, that's why I LOVE IT.
I love your pronunciation of Za'atar and Baharat.
😂
Bob from England, Hi to you all, apologies if you have done a video on this subject but I’ve watched your videos for well over a year, may be longer and cannot remember you doing a smoked salt video like this.
The idea is to smoke your own salts, hot or cold smoke, which is best,different types of salt, how long to smoke for best flavour then is it best to salt before sous vide or after or would a compound butter work the better.
And I’m sure you could add to this experiment. Also while doing the smoke you could think about other things to smoke alongside the salt. I’m thinking paprika, garlic granules etc.
Keep up the videos I try a lot of them. But here in England wagyu is hard to get and very expensive, so more on the cheaper cuts please. Hope you take on this challenge I’m sure you would make an excellent video.
Ps. Does dry brining with smoked salt change things for the better or not, just a late thought!,
The main ingredient in za'atar is thyme. Za'atar being the Arabic name for the family of herbs that thyme belongs to. The condiment made from thyme, sumac, & sesame, served with pita and olive oil, is also referred to simply as za'atar. A bit confusing, but it's all good.
Yup my momma used both this seasonings on everything. It’s an Egyptian thing I guess. 🤷🏻♂️😅
Can you use korean msg in the next video? It's called dasida and comes in many different flavors! Most commonly cow flavor. It would be cool to see you use it for dry aging or just on a steak for cooking!
I've often wondered why we dont really use sumac for seasoning in the US, despite the fact that it grows everywhere.
You should do a battle of the side dishes to see which one is everybody's favorite.
Can we get a Guga shirt that says
"uh-MAY-zeeeng"
I love how he says Amazing.